White Chocolate Peppermint Pie

White Chocolate Peppermint Pie is a holiday dream come true with its creamy peppermint filling, crunchy Oreo crust, and light cloud of whipped cream on top. It is a showstopper for the dessert table and comes together easily, so you can spend more time celebrating and less time stressing.

I first made this for a holiday party and everyone wanted the recipe. There is just something about that mint chocolate combination that makes this pie disappear fast.

Ingredients

• Oreo cookies: provide the chocolate base for the crust. Choose regular Oreos for the best structure and flavor.
• Unsalted butter: binds the crust together when melted and keeps it from crumbling.
• Cream cheese: forms the creamy body of the filling. Always use full fat for the richest texture and let it come to room temperature for smooth mixing.
• White chocolate chips: bring that luscious sweetness. Go for a quality brand for the best melt.
• Peppermint extract: creates the signature refreshing bite. Pure peppermint has the cleanest flavor, and a little goes a long way.
• Frozen whipped topping: makes the filling light and fluffy. Thawed whipped topping is easiest to fold in.
• Heavy whipping cream: transforms into the decadent topping. Fresh is best for the fluffiest whipped cream.
• Powdered sugar: sweetens both the whipped cream and cuts any tang from the cream cheese.
• Peppermint candies: add crunch and color on top. Look for classic red and white ones with a strong mint flavor.
• White chocolate shavings: offer an elegant finishing touch. Use a sharp vegetable peeler on a good quality bar for the largest curls.

Step-by-Step Instructions

Start with the Base:

Crush Oreo cookies into very fine crumbs using a food processor or by sealing in a bag and rolling with a heavy rolling pin until completely uniform. Combine these crumbs in a large bowl with melted butter, mixing well so each crumb is evenly coated. Press this mixture firmly into the bottom and up the sides of a 9 inch pie plate using the bottom of a measuring cup for evenness. Bake in a 350 degree oven for about 8 to 10 minutes until fragrant, then set aside to cool completely before filling.

Create the Filling:

Place softened cream cheese in a mixing bowl and beat until very smooth with no lumps, scraping down the sides several times as you go. Gently melt the white chocolate chips in a microwave safe bowl using 15 second bursts, stirring after each until glossy and fluid but not hot. Slowly beat the melted chocolate and peppermint extract into the cream cheese until fully blended and silky. Fold in thawed whipped topping gently with a spatula, preserving as much air as possible for a fluffy result. Pour filling into the cooled crust and smooth the top. Cover loosely and chill for at least 2 hours until set.

Add the Finishing Touch:

Pour cold heavy cream and powdered sugar into a clean chilled bowl and whip by hand or with an electric mixer until soft peaks form and the texture is pillowy and spreadable. Optional add a couple drops of peppermint extract for extra flavor. Either spread this cream over the pie in a generous cloud or pipe decorative swirls using a pastry bag. Sprinkle with crushed peppermint candies for sparkle and crunch plus a handful of white chocolate shavings for a celebratory look.

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For me the crushed peppermints are the best finishing touch. Watching my kids help sprinkle the candy on top is now our annual holiday tradition and the sweet minty smell fills the kitchen with instant cheer.

Storage Tips

Keep this pie tightly covered in the refrigerator for up to five days so it stays fresh and creamy. For longer storage or to make it well ahead, freeze the pie solid in its pan then wrap in a layer of plastic and foil. When serving from frozen, let it sit out for 20 minutes so it softens just enough for slicing but stays cool and frosty like a creamy ice cream treat.

Ingredient Substitutions

No peppermint candies on hand? Use crushed candy canes or even chocolate curls for the topping. Dairy free cream cheese and coconut based whipped topping also work well for a plant based twist. If you want a chocolate peppermint swirl look, drop a little red gel food color into the filling and gently swirl with a knife before chilling.

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Serving Suggestions

This pie is at its best with a mug of hot chocolate or coffee. Decorate each slice with extra whipped cream, a mini candy cane, or a drizzle of chocolate sauce for extra drama. Serve it straight from the fridge for a soft mousse like texture or straight from the freezer for more of an ice cream pie experience.

Cultural and Historical Context

Peppermint and chocolate have a long history as a winter dessert pairing especially during the holiday season. This pie echoes the classic combination found in holiday treats like peppermint bark, but transforms it into a creamy showstopper dessert. Sharing this pie around the table brings a bit of festive nostalgia to every bite.

Recipe FAQs

→ Does the crust need baking?

Baking the Oreo crust adds a crunchy texture, but chilling it in the refrigerator for 15-20 minutes works well for a softer base.

→ Can this pie be frozen?

Yes, freezing for a few hours or overnight helps the filling set and enhances texture, though it can be served chilled as well.

→ How strong is the peppermint flavor?

Start with a small amount of peppermint extract and taste as you go to avoid an overpowering mint note.

→ What’s the best method to cut the pie?

Use a warm, wet, sharp knife to achieve clean, even slices through the creamy filling and crust.

→ How long can the pie be stored?

It keeps well in the refrigerator for up to 5 days, or can be frozen for extended storage.